[Recovery of Staphylococcus aureus after acid injury in milk products]. / Recuperación de Staphylococcus aureus después de la injuria ácida en productos lácteos.
Rev Argent Microbiol
; 26(3): 124-32, 1994.
Article
em Es
| MEDLINE
| ID: mdl-7838976
The growth behavior of Staphylococcus aureus in fresh Cheese (Minas and Muzzarella) during their shelf-life was studied. The possible injury of this microorganism caused by the increasing acidity was also investigated. Raw milk was inoculated with 10(6) cells/ml (S. aureus FRIA-100) and the cheese production was performed according to normal procedures. Minas and muzzarella cheese were stored at 7 degrees C for 40 and 60 days, respectively. At 2-3 days intervals, the following analysis were performed: acidity, pH, S. aureus counting using agar Baird Parker by the traditional methods and by the method recommended by the American Public Health Association to evaluate the reparation of injured cells. We had a secure indication of the presence of injured S. aureus when acidity was in the range of 0.7 to 0.8% expressed in lactic acid and when the cycle was 1.3 log higher than the traditional one.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Staphylococcus aureus
/
Iogurte
/
Queijo
Limite:
Animals
Idioma:
Es
Revista:
Rev Argent Microbiol
Ano de publicação:
1994
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Argentina